WEBVTT 00:01.733 --> 00:03.033 align:start position:15% line:84.67% size:70% [Capri] In upstate New York, 00:03.166 --> 00:05.933 align:start position:20% line:79.33% size:62.5% the autumn months herald  the harvest of a small fruit 00:06.066 --> 00:08.633 align:start position:10% line:84.67% size:80% bursting with flavor: the grape. 00:09.300 --> 00:10.533 align:start position:10% line:84.67% size:80% Whether it's a regional favorite 00:10.666 --> 00:12.233 align:start position:30% line:79.33% size:40% that originated  here in America... 00:12.366 --> 00:14.300 align:start position:27.5% line:79.33% size:47.5% The concord grapes, they're just yummy. 00:14.433 --> 00:16.233 align:start position:10% line:79.33% size:80% -And everybody knows the flavor. -They're just yummy. 00:16.366 --> 00:18.333 align:start position:32.5% line:79.33% size:37.5% ...or imported  European varieties 00:18.466 --> 00:20.166 align:start position:15% line:84.67% size:72.5% cultivated for winemaking... 00:21.333 --> 00:24.833 align:start position:30% line:79.33% size:42.5% Well, Riesling is the most transparent of terroir, 00:24.966 --> 00:26.133 align:start position:25% line:84.67% size:52.5% of all of the grapes. 00:26.266 --> 00:27.466 align:start position:10% line:84.67% size:80% [Capri] ...or leaves of the vine 00:27.600 --> 00:30.200 align:start position:27.5% line:79.33% size:47.5% being used to wrap  a Syrian delicacy... 00:30.333 --> 00:32.000 align:start position:37.5% line:79.33% size:27.5% This little pomegranate molasses--- 00:32.133 --> 00:33.066 align:start position:45% line:84.67% size:12.5% Whoa! 00:33.200 --> 00:34.566 align:start position:17.5% line:84.67% size:67.5% --makes all the difference. 00:34.700 --> 00:37.333 align:start position:15% line:79.33% size:72.5% ...New Yorkers are elevating  this versatile berry 00:37.466 --> 00:39.133 align:start position:20% line:84.67% size:62.5% to new culinary heights. 00:43.466 --> 00:45.833 align:start position:30% line:79.33% size:42.5% I'm Capri Cafaro  and I'm on a mission 00:45.966 --> 00:47.900 align:start position:37.5% line:79.33% size:27.5% to uncover  the incredible stories 00:48.033 --> 00:49.400 align:start position:20% line:84.67% size:60% of the foods we grow... 00:50.600 --> 00:53.000 align:start position:22.5% line:84.67% size:55% ...harvest, create... 00:54.133 --> 00:55.166 align:start position:27.5% line:84.67% size:45% ...and celebrate. 00:55.966 --> 00:57.666 align:start position:20% line:84.67% size:60% Beautiful, amazing meal. 00:58.366 --> 01:00.166 align:start position:27.5% line:79.33% size:45% So, I'm traveling  America's backroads 01:00.300 --> 01:01.833 align:start position:22.5% line:79.33% size:57.5% to learn our cherished  food traditions... 01:01.966 --> 01:02.900 align:start position:45% line:84.67% size:12.5% Whoa. 01:03.033 --> 01:04.466 align:start position:32.5% line:79.33% size:35% ...from those  who make them possible... 01:04.600 --> 01:05.600 align:start position:35% line:84.67% size:32.5% Look at that. 01:05.733 --> 01:07.566 align:start position:27.5% line:79.33% size:47.5% ...and are helping  keep them alive. 01:07.700 --> 01:09.266 align:start position:12.5% line:84.67% size:77.5% There is so much more to learn. 01:11.366 --> 01:13.066 align:start position:45% line:84.67% size:12.5% Whoa! 01:13.200 --> 01:15.133 align:start position:42.5% line:79.33% size:17.5% [Capri] On "America the Bountiful." 01:21.100 --> 01:22.533 align:start position:15% line:79.33% size:72.5% [announcer] America's farmers  have nourished us 01:22.666 --> 01:24.100 align:start position:30% line:84.67% size:42.5% for generations, 01:24.233 --> 01:27.466 align:start position:25% line:79.33% size:50% but today they face  unprecedented challenges. 01:27.600 --> 01:30.266 align:start position:20% line:79.33% size:60% American Farmland Trust  works with farmers 01:30.400 --> 01:32.633 align:start position:22.5% line:79.33% size:55% to help save the land  that sustains us. 01:32.766 --> 01:35.766 align:start position:25% line:10% size:52.5% Together we can work  to keep America bountiful. 01:38.166 --> 01:39.833 align:start position:20% line:79.33% size:60% [Capri] Grapes have been  cultivated for millennia 01:39.966 --> 01:41.933 align:start position:20% line:79.33% size:60% for their sweet variety  of flavors 01:42.066 --> 01:45.066 align:start position:17.5% line:79.33% size:65% and more recently studied  for how those flavors 01:45.200 --> 01:47.666 align:start position:22.5% line:79.33% size:55% are influenced by the  environment in which they grow. 01:49.166 --> 01:51.633 align:start position:30% line:79.33% size:42.5% Upstate New York  is a viti cultural landmark 01:51.766 --> 01:53.666 align:start position:27.5% line:79.33% size:47.5% due to its variety  of microclimates 01:53.800 --> 01:55.900 align:start position:27.5% line:79.33% size:45% ideal for growing  different types of grapes. 01:56.800 --> 01:58.600 align:start position:22.5% line:79.33% size:55% In Naples, the annual  Grape Festival 01:58.733 --> 02:02.566 align:start position:12.5% line:79.33% size:77.5% celebrates the vibrant flavors  of local grapes in many forms. 02:02.700 --> 02:06.766 align:start position:25% line:79.33% size:52.5% From wine to donuts,  all the way to grape barbecue. 02:06.900 --> 02:08.666 align:start position:35% line:79.33% size:32.5% There's also  a heated competition 02:08.800 --> 02:11.633 align:start position:17.5% line:79.33% size:65% for who can bake the best  grape pie each year. 02:11.766 --> 02:15.033 align:start position:12.5% line:79.33% size:77.5% Local historian Trish Lambiase  plays a central role 02:15.166 --> 02:17.566 align:start position:20% line:79.33% size:62.5% in preserving the legacy  of fruit in this area. 02:20.100 --> 02:22.666 align:start position:15% line:79.33% size:72.5% [Trish] You can see there are grape vines everywhere. 02:22.800 --> 02:25.066 align:start position:27.5% line:79.33% size:47.5% Even on Main Street we have vineyards. 02:25.200 --> 02:27.700 align:start position:12.5% line:79.33% size:75% I know there's a lot of grapes grown in this region, 02:27.833 --> 02:30.100 align:start position:30% line:79.33% size:40% but is there one that really stands out 02:30.233 --> 02:34.366 align:start position:20% line:79.33% size:62.5% as kind of the icon grape of the area? 02:34.500 --> 02:37.600 align:start position:15% line:79.33% size:72.5% Absolutely, and that would be the concord grape. 02:37.733 --> 02:41.533 align:start position:12.5% line:79.33% size:77.5% The concord grape was developed specifically for this climate. 02:41.666 --> 02:44.300 align:start position:15% line:79.33% size:70% The root stock can withstand our very cold winters. 02:44.433 --> 02:45.300 align:start position:42.5% line:84.67% size:15% Right. 02:45.433 --> 02:47.600 align:start position:27.5% line:79.33% size:45% And our very short summer growing season. 02:48.633 --> 02:51.833 align:start position:12.5% line:79.33% size:75% Is there anything special that is made with concord grapes 02:51.966 --> 02:54.233 align:start position:25% line:79.33% size:50% right here in Naples and in the surrounding regions 02:54.366 --> 02:57.366 align:start position:25% line:79.33% size:50% that really captures the community spirit 02:57.500 --> 02:58.700 align:start position:35% line:79.33% size:32.5% when it comes to the concord grape? 02:58.833 --> 03:00.100 align:start position:37.5% line:84.67% size:27.5% Absolutely. 03:00.233 --> 03:05.566 align:start position:12.5% line:79.33% size:77.5% It was all started in 1959 by a local restauranteur, Al Hodges, 03:05.700 --> 03:08.866 align:start position:27.5% line:79.33% size:45% selling grape pies and grape pie slices. 03:09.000 --> 03:10.400 align:start position:20% line:84.67% size:60% And they were so popular 03:10.533 --> 03:13.933 align:start position:17.5% line:79.33% size:67.5% that he asked his neighbor, Irene Bouchard, 03:14.066 --> 03:15.600 align:start position:20% line:84.67% size:60% to start baking for him. 03:15.733 --> 03:17.833 align:start position:37.5% line:79.33% size:27.5% She's known as the grape pie lady. 03:17.966 --> 03:20.833 align:start position:27.5% line:79.33% size:47.5% She baked from 1959 well into the 80s. 03:20.966 --> 03:21.966 align:start position:37.5% line:84.67% size:27.5% Oh my gosh. 03:22.100 --> 03:25.100 align:start position:22.5% line:79.33% size:55% In 1980 she was baking 300 pies a day. 03:25.233 --> 03:26.166 align:start position:45% line:84.67% size:10% Wow! 03:26.300 --> 03:28.700 align:start position:15% line:79.33% size:72.5% And her record was 8,000 pies in one season. 03:28.833 --> 03:30.366 align:start position:20% line:84.67% size:62.5% Well, being the pie lady, 03:30.500 --> 03:33.300 align:start position:20% line:79.33% size:62.5% definitely Irene Bouchard has earned that title. 03:33.433 --> 03:34.633 align:start position:37.5% line:84.67% size:27.5% Absolutely. 03:34.766 --> 03:37.400 align:start position:17.5% line:79.33% size:67.5% Is there anyone here at the Festival that makes a great pie 03:37.533 --> 03:40.466 align:start position:15% line:79.33% size:70% that is kind of in the style of pie lady Irene Bouchard 03:40.600 --> 03:41.966 align:start position:12.5% line:84.67% size:75% that I could taste for myself? 03:42.100 --> 03:45.100 align:start position:22.5% line:79.33% size:57.5% Oh my goodness, we have a vendor here, James Kolb, 03:45.233 --> 03:47.933 align:start position:17.5% line:84.67% size:67.5% and he is everything grape. 03:48.066 --> 03:49.100 align:start position:45% line:84.67% size:10% Yes. 03:49.233 --> 03:52.200 align:start position:15% line:79.33% size:70% And he is going to be baking a grape pie here on site 03:52.333 --> 03:55.733 align:start position:25% line:79.33% size:52.5% in the Irene Bouchard original style. 03:57.400 --> 03:58.900 align:start position:27.5% line:79.33% size:45% [Capri] James Kolb  knows a thing or two 03:59.033 --> 04:00.566 align:start position:20% line:84.67% size:62.5% about the concord grape. 04:00.700 --> 04:03.833 align:start position:20% line:79.33% size:62.5% His company bakes 30,000  grape pies each summer, 04:03.966 --> 04:06.866 align:start position:15% line:79.33% size:72.5% each one using a recipe that  is in the regional tradition 04:07.000 --> 04:09.166 align:start position:12.5% line:84.67% size:77.5% popularized by Irene Bouchard. 04:10.500 --> 04:11.366 align:start position:25% line:79.33% size:50% [James] I start with concord grapes. 04:11.500 --> 04:12.600 align:start position:32.5% line:84.67% size:35% [Capri] Right. 04:12.733 --> 04:13.966 align:start position:12.5% line:79.33% size:75% [James] They have an advantage that they're very smooth. 04:14.100 --> 04:15.433 align:start position:30% line:79.33% size:42.5% So, you start out with making some puree. 04:15.566 --> 04:16.433 align:start position:45% line:84.67% size:12.5% Yeah. 04:16.566 --> 04:17.766 align:start position:15% line:84.67% size:70% I usually just use a blender 04:17.900 --> 04:20.000 align:start position:15% line:79.33% size:72.5% and add a little bit of water to get the smoothness. 04:20.133 --> 04:21.200 align:start position:15% line:84.67% size:70% Add the water and the sugar. 04:21.333 --> 04:22.300 align:start position:35% line:84.67% size:32.5% [Capri] Okay. 04:23.366 --> 04:25.900 align:start position:22.5% line:79.33% size:55% And then I like to use a little bit of lemon. 04:26.033 --> 04:27.800 align:start position:30% line:79.33% size:40% It helps balance the taste of the pie. 04:27.933 --> 04:28.833 align:start position:35% line:84.67% size:30% Makes sense. 04:28.966 --> 04:30.400 align:start position:22.5% line:84.67% size:55% And give this a swirl. 04:30.533 --> 04:32.700 align:start position:22.5% line:79.33% size:57.5% Get the sugar dissolved a little bit. 04:32.833 --> 04:33.800 align:start position:27.5% line:84.67% size:45% I'll help you out. 04:33.933 --> 04:35.233 align:start position:35% line:84.67% size:30% Okay, great. 04:35.366 --> 04:36.566 align:start position:30% line:84.67% size:42.5% And then we add-- 04:36.700 --> 04:38.233 align:start position:25% line:84.67% size:50% This is corn starch. 04:38.366 --> 04:39.233 align:start position:30% line:84.67% size:40% Oh, corn starch. 04:39.366 --> 04:40.633 align:start position:20% line:79.33% size:62.5% I like corn starch better as a thickener. 04:40.766 --> 04:41.900 align:start position:27.5% line:84.67% size:47.5% The next thing is-- 04:42.033 --> 04:43.866 align:start position:25% line:79.33% size:50% The star of the pie, the concord grape. 04:44.000 --> 04:45.233 align:start position:25% line:84.67% size:50% Yeah, a grape puree. 04:45.366 --> 04:47.133 align:start position:15% line:84.67% size:72.5% Now, how did you fall in love 04:47.266 --> 04:49.466 align:start position:27.5% line:79.33% size:45% with making things with concord grape 04:49.600 --> 04:52.166 align:start position:25% line:79.33% size:52.5% and that iconic taste of the region? 04:52.300 --> 04:55.966 align:start position:12.5% line:79.33% size:77.5% We started looking at different kinds of grapes and pies, 04:56.100 --> 04:58.500 align:start position:12.5% line:79.33% size:77.5% and I found the most consistent was the concord grapes. 04:58.633 --> 05:00.000 align:start position:25% line:84.67% size:52.5% They were just yummy. 05:00.133 --> 05:01.666 align:start position:27.5% line:84.67% size:45% You're just yummy. 05:01.800 --> 05:02.666 align:start position:15% line:84.67% size:70% Everybody knows that flavor. 05:02.800 --> 05:03.733 align:start position:35% line:84.67% size:32.5% That's right. 05:03.866 --> 05:05.633 align:start position:20% line:79.33% size:60% Well, I mean, it is what the region is known for. 05:05.766 --> 05:07.233 align:start position:30% line:79.33% size:40% That's why folks know it so well. 05:07.366 --> 05:10.233 align:start position:17.5% line:79.33% size:65% So, I'm assuming next step is into the pie shell. 05:10.366 --> 05:11.666 align:start position:12.5% line:84.67% size:75% Just pour it in the pie shell. 05:11.800 --> 05:14.333 align:start position:17.5% line:79.33% size:65% And it'll be kind of loose and everything, 05:14.466 --> 05:18.000 align:start position:25% line:79.33% size:52.5% but when you bake it, it will harden right up. 05:18.133 --> 05:19.633 align:start position:17.5% line:79.33% size:65% You know, it will give you that pie consistency. 05:19.766 --> 05:20.666 align:start position:35% line:84.67% size:32.5% [Capri] Sure. 05:20.800 --> 05:23.833 align:start position:30% line:79.33% size:42.5% The original pie, the Bouchard pie, 05:23.966 --> 05:25.200 align:start position:17.5% line:84.67% size:67.5% it's a double crust, right? 05:25.333 --> 05:26.800 align:start position:35% line:79.33% size:30% [James] Yes. This is a double crust. 05:26.933 --> 05:28.133 align:start position:17.5% line:84.67% size:67.5% And then just pull it back. 05:28.266 --> 05:31.933 align:start position:10% line:79.33% size:80% And then you can be my guest and go around and pinch the edges. 05:32.066 --> 05:33.066 align:start position:27.5% line:84.67% size:45% [Capri] All right. 05:34.166 --> 05:35.266 align:start position:20% line:84.67% size:62.5% After baking in the oven 05:35.400 --> 05:37.700 align:start position:30% line:79.33% size:42.5% and then cooling  for at least 3 hours, 05:37.833 --> 05:39.466 align:start position:17.5% line:84.67% size:67.5% the pie is ready to taste. 05:41.500 --> 05:42.566 align:start position:30% line:84.67% size:40% I am so excited. 05:42.700 --> 05:44.333 align:start position:25% line:79.33% size:52.5% I feel like I'm going to be tasting 05:44.466 --> 05:46.900 align:start position:17.5% line:84.67% size:65% a slice of Naples history. 05:47.033 --> 05:48.266 align:start position:35% line:84.67% size:30% [James] Yes. 05:48.400 --> 05:49.366 align:start position:45% line:84.67% size:10% Mmm. 05:52.133 --> 05:53.833 align:start position:20% line:79.33% size:60% Irene Bouchard was on to something with the double crust. 05:53.966 --> 05:55.133 align:start position:45% line:84.67% size:10% Yes. 05:55.266 --> 05:58.000 align:start position:25% line:79.33% size:52.5% Because it tamps down that sweetness. 05:58.133 --> 05:59.133 align:start position:45% line:84.67% size:10% Yes. 05:59.266 --> 06:01.133 align:start position:27.5% line:79.33% size:47.5% And really gives it a little bit of balance. 06:01.266 --> 06:02.200 align:start position:27.5% line:84.67% size:45% This is fantastic. 06:02.333 --> 06:04.700 align:start position:17.5% line:84.67% size:65% I mean, if I were to think 06:04.833 --> 06:07.166 align:start position:22.5% line:79.33% size:57.5% of what a concord grape tastes like in my head, 06:07.300 --> 06:09.000 align:start position:27.5% line:84.67% size:47.5% just that boldness. 06:09.133 --> 06:11.800 align:start position:25% line:79.33% size:52.5% Now if you're so good at making this pie, 06:11.933 --> 06:13.766 align:start position:25% line:79.33% size:52.5% what else do you make with concord grapes? 06:13.900 --> 06:16.000 align:start position:15% line:84.67% size:70% We also make grape barbecue. 06:16.133 --> 06:17.433 align:start position:15% line:84.67% size:70% Well, I'm not going anywhere 06:17.566 --> 06:19.933 align:start position:27.5% line:79.33% size:45% unless you give me some of this grape barbecue. 06:20.066 --> 06:20.933 align:start position:27.5% line:84.67% size:47.5% I've got to try it. 06:21.066 --> 06:22.033 align:start position:27.5% line:79.33% size:45% I have never heard of anything like that. 06:22.166 --> 06:23.200 align:start position:35% line:79.33% size:32.5% -Hot or mild? -Hot. 06:23.333 --> 06:24.500 align:start position:32.5% line:84.67% size:37.5% Bring the heat. 06:24.633 --> 06:25.766 align:start position:27.5% line:84.67% size:47.5% [James] Next taste. 06:25.900 --> 06:27.066 align:start position:27.5% line:79.33% size:47.5% [Capri] And you use concord grapes for this too? 06:27.200 --> 06:28.066 align:start position:35% line:84.67% size:30% [James] Yes. 06:28.200 --> 06:29.166 align:start position:37.5% line:84.67% size:27.5% Oh my gosh. 06:29.300 --> 06:30.166 align:start position:40% line:79.33% size:22.5% Same mix. Same puree. 06:30.300 --> 06:31.166 align:start position:25% line:84.67% size:50% And this is the hot? 06:31.300 --> 06:32.166 align:start position:15% line:84.67% size:70% [James] Yep, that's the hot. 06:32.300 --> 06:33.200 align:start position:32.5% line:84.67% size:35% Yum, yum, yum. 06:33.333 --> 06:34.566 align:start position:20% line:79.33% size:60% [James] It's got a great after taste. 06:38.633 --> 06:41.533 align:start position:30% line:79.33% size:42.5% I'm going to have to come back here just for this. 06:41.666 --> 06:43.866 align:start position:35% line:79.33% size:30% I love this. I love sweet and hot. 06:44.000 --> 06:44.866 align:start position:35% line:84.67% size:30% [James] Yes. 06:45.000 --> 06:46.166 align:start position:17.5% line:84.67% size:67.5% So, this is perfect for me. 06:46.300 --> 06:48.166 align:start position:25% line:84.67% size:50% You know, I got pie. 06:48.300 --> 06:49.700 align:start position:32.5% line:84.67% size:37.5% I got barbecue. 06:49.833 --> 06:53.433 align:start position:15% line:79.33% size:72.5% I know that the concord grape can do a lot of things. 06:53.566 --> 06:55.566 align:start position:17.5% line:79.33% size:67.5% I'm going to need something to wash this down with. 06:55.700 --> 06:56.733 align:start position:27.5% line:84.67% size:47.5% Got any good ideas? 06:56.866 --> 06:59.100 align:start position:15% line:79.33% size:70% Well, you should take a walk through the wine walk. 06:59.233 --> 07:00.933 align:start position:17.5% line:79.33% size:65% Okay, well, I guess that's going to be the next place. 07:01.066 --> 07:02.666 align:start position:12.5% line:79.33% size:77.5% Do they make concord grape wine over there? 07:02.800 --> 07:03.833 align:start position:27.5% line:84.67% size:47.5% [James] Absolutely. 07:04.633 --> 07:06.133 align:start position:20% line:79.33% size:62.5% [Capri] At the Festival's  Wine Garden, 07:06.266 --> 07:09.066 align:start position:27.5% line:79.33% size:45% John French pours  a sample of Arbor Hill, 07:09.200 --> 07:12.133 align:start position:30% line:79.33% size:42.5% a wine made from  local grapes including concords. 07:13.066 --> 07:14.033 align:start position:30% line:84.67% size:40% This is exciting 07:14.166 --> 07:16.333 align:start position:20% line:79.33% size:60% because I've never tried a concord grape wine. 07:16.766 --> 07:18.766 align:start position:35% line:79.33% size:30% And this one is actually a blend. 07:18.900 --> 07:22.333 align:start position:20% line:79.33% size:60% So, we take some of what the Finger Lakes gives us 07:22.466 --> 07:25.233 align:start position:25% line:79.33% size:52.5% and blend it together and cheers. 07:25.366 --> 07:26.533 align:start position:42.5% line:84.67% size:17.5% Cheers. 07:29.966 --> 07:31.000 align:start position:35% line:84.67% size:32.5% That is nice. 07:31.133 --> 07:32.100 align:start position:27.5% line:84.67% size:47.5% That is refreshing. 07:32.233 --> 07:33.233 align:start position:42.5% line:84.67% size:15% It is. 07:33.366 --> 07:35.300 align:start position:15% line:79.33% size:70% I bet this is really popular on a summer day? 07:35.433 --> 07:37.433 align:start position:32.5% line:79.33% size:37.5% On a summer day chilled out on the deck, 07:37.566 --> 07:40.666 align:start position:30% line:79.33% size:40% out on the boat, it works out wonderfully. 07:40.800 --> 07:43.366 align:start position:12.5% line:84.67% size:75% And maybe at the festival too. 07:43.500 --> 07:44.733 align:start position:30% line:79.33% size:42.5% And at the Naples Grape Festival 07:44.866 --> 07:46.966 align:start position:25% line:79.33% size:50% that is a fine place to enjoy wine. 07:47.100 --> 07:49.666 align:start position:12.5% line:79.33% size:75% Well, cheers to concord grapes and cheers to Naples. 07:52.666 --> 07:54.100 align:start position:22.5% line:79.33% size:55% [Capri] While New York  has been regarded 07:54.233 --> 07:56.766 align:start position:22.5% line:79.33% size:55% for growing excellent  culinary grapes like concords 07:56.900 --> 07:58.500 align:start position:20% line:84.67% size:60% since the 19th century, 07:58.633 --> 08:00.700 align:start position:20% line:79.33% size:60% the Finger Lakes region  has become well known 08:00.833 --> 08:02.000 align:start position:22.5% line:84.67% size:57.5% in more recent decades 08:02.133 --> 08:04.733 align:start position:25% line:79.33% size:52.5% for its contribution  to fine winemaking. 08:04.866 --> 08:08.166 align:start position:15% line:79.33% size:72.5% Dr. Konstantin Frank was one  of the original innovators 08:08.300 --> 08:10.733 align:start position:15% line:79.33% size:70% that first brought advanced  winemaking traditions 08:10.866 --> 08:13.966 align:start position:15% line:79.33% size:72.5% to the Eastern United States  in the mid-20th century. 08:15.333 --> 08:18.866 align:start position:22.5% line:79.33% size:55% A PhD in Viticulture,  or the science of grape growing, 08:19.000 --> 08:21.266 align:start position:25% line:79.33% size:50% Dr. Frank pioneered  the cultivation 08:21.400 --> 08:23.533 align:start position:17.5% line:79.33% size:67.5% of the European wine grape  Vitis Vinifera. 08:24.533 --> 08:29.266 align:start position:10% line:79.33% size:80% Today Dr. Frank's grandson, Fred  and great-granddaughter Meaghan 08:29.400 --> 08:31.866 align:start position:30% line:79.33% size:40% produce over 40  different wines each year 08:32.000 --> 08:33.600 align:start position:15% line:84.67% size:72.5% and they continue to explore 08:33.733 --> 08:35.900 align:start position:35% line:79.33% size:32.5% what secrets  New York soil can unlock 08:36.033 --> 08:37.200 align:start position:22.5% line:84.67% size:57.5% in the Riesling grape. 08:40.366 --> 08:43.266 align:start position:15% line:79.33% size:72.5% Where did Dr. Frank come from when he settled here? 08:43.400 --> 08:47.600 align:start position:25% line:79.33% size:50% He came from Ukraine first through New York City 08:47.733 --> 08:50.033 align:start position:25% line:79.33% size:52.5% and then he got a job at the Cornell Research Station 08:50.166 --> 08:51.333 align:start position:30% line:84.67% size:40% for agriculture. 08:51.466 --> 08:52.333 align:start position:35% line:84.67% size:32.5% [Capri] Yeah. 08:52.466 --> 08:53.866 align:start position:40% line:84.67% size:22.5% Why here? 08:54.000 --> 08:55.400 align:start position:25% line:84.67% size:52.5% Why the Finger Lakes? 08:55.533 --> 08:58.433 align:start position:22.5% line:79.33% size:57.5% And why this particular kind of grape? 08:58.566 --> 08:59.733 align:start position:17.5% line:84.67% size:65% What makes it thrive here? 08:59.866 --> 09:02.766 align:start position:17.5% line:79.33% size:67.5% Yes, well, the Finger Lakes are in a very special place. 09:02.900 --> 09:04.933 align:start position:35% line:79.33% size:32.5% So basically, it's a collection of 11 lakes 09:05.066 --> 09:08.266 align:start position:32.5% line:79.33% size:37.5% that are carved really deep glacial lakes. 09:08.400 --> 09:11.100 align:start position:30% line:79.33% size:40% And so, we're in a true cool climate, 09:11.233 --> 09:14.566 align:start position:17.5% line:79.33% size:65% but the lakes moderate the very harsh winters that we get. 09:14.700 --> 09:17.000 align:start position:17.5% line:79.33% size:65% And also, we have a myriad of different soil types 09:17.133 --> 09:20.100 align:start position:12.5% line:79.33% size:77.5% which is really interesting for grape growing and winemaking. 09:20.233 --> 09:22.800 align:start position:32.5% line:79.33% size:37.5% And so, for us, really making wines 09:22.933 --> 09:24.666 align:start position:27.5% line:79.33% size:47.5% with the true sense of place is important. 09:24.800 --> 09:27.633 align:start position:25% line:79.33% size:52.5% and to showcase those differences with the soil. 09:27.766 --> 09:29.333 align:start position:25% line:79.33% size:52.5% Well, you've had many generations of your family 09:29.466 --> 09:32.966 align:start position:10% line:84.67% size:80% now making wine, growing grapes. 09:33.100 --> 09:34.933 align:start position:25% line:79.33% size:50% So, you have to have some kind of a philosophy, 09:35.066 --> 09:37.433 align:start position:25% line:84.67% size:52.5% an ethos if you will, 09:37.566 --> 09:41.733 align:start position:30% line:79.33% size:40% to grape growing and winemaking. 09:41.866 --> 09:42.733 align:start position:20% line:84.67% size:60% What is that philosophy? 09:42.866 --> 09:43.900 align:start position:27.5% line:84.67% size:47.5% What is that ethos? 09:44.033 --> 09:46.566 align:start position:15% line:79.33% size:70% Well, you know, we're really trying to make wines 09:46.700 --> 09:48.300 align:start position:22.5% line:84.67% size:55% with a sense of place. 09:48.433 --> 09:50.366 align:start position:27.5% line:79.33% size:45% So, it's something we call terroir. 09:50.500 --> 09:53.833 align:start position:17.5% line:79.33% size:67.5% Something to really express where we are in the world. 09:53.966 --> 09:57.566 align:start position:17.5% line:79.33% size:67.5% The soil, we're actually in a very special block of Riesling 09:57.700 --> 09:59.333 align:start position:12.5% line:84.67% size:75% named for my great grandmother 09:59.466 --> 10:01.100 align:start position:17.5% line:79.33% size:65% with a really high content of shale in the soil. 10:01.233 --> 10:02.300 align:start position:32.5% line:84.67% size:35% [Capri] Shale? 10:02.433 --> 10:03.366 align:start position:32.5% line:84.67% size:35% [Meaghan] Yes. 10:03.500 --> 10:06.633 align:start position:20% line:79.33% size:60% [Capri] Okay, so terroir  I know means "land" 10:06.766 --> 10:09.300 align:start position:25% line:84.67% size:50% or "soil" in French. 10:09.433 --> 10:10.366 align:start position:22.5% line:84.67% size:57.5% But what does that mean 10:10.500 --> 10:12.200 align:start position:12.5% line:79.33% size:75% as it applies to grape growing in winemaking? 10:12.333 --> 10:14.666 align:start position:10% line:79.33% size:80% What does that term terroir mean in this context? 10:14.800 --> 10:15.866 align:start position:37.5% line:84.67% size:27.5% Absolutely. 10:16.000 --> 10:19.433 align:start position:17.5% line:79.33% size:65% Well, Riesling is the most transparent of terroir, 10:19.566 --> 10:20.666 align:start position:25% line:84.67% size:52.5% of all of the grapes. 10:20.800 --> 10:24.966 align:start position:17.5% line:79.33% size:65% So, it's really expressing the soil, the land, 10:25.100 --> 10:26.333 align:start position:30% line:84.67% size:40% also the people. 10:26.466 --> 10:27.700 align:start position:27.5% line:84.67% size:47.5% The people farming. 10:27.833 --> 10:28.966 align:start position:17.5% line:84.67% size:67.5% The people making the wine. 10:29.100 --> 10:30.100 align:start position:25% line:84.67% size:50% [Capri] I love that. 10:30.233 --> 10:33.600 align:start position:30% line:79.33% size:42.5% So terroir really is capturing everything 10:33.733 --> 10:37.900 align:start position:17.5% line:79.33% size:67.5% that goes into growing that grape and making that wine. 10:38.033 --> 10:38.966 align:start position:22.5% line:84.67% size:57.5% [Meaghan] Yes, exactly. 10:39.100 --> 10:41.866 align:start position:27.5% line:79.33% size:47.5% And one thing we do prior to harvesting 10:42.000 --> 10:44.166 align:start position:22.5% line:79.33% size:57.5% is we're always looking at the sugar. 10:46.500 --> 10:47.633 align:start position:17.5% line:84.67% size:65% [Capri] Before harvesting, 10:47.766 --> 10:49.700 align:start position:27.5% line:79.33% size:47.5% winemakers measure  the sugar content 10:49.833 --> 10:51.933 align:start position:27.5% line:79.33% size:47.5% in a device called  the refractometer. 10:52.066 --> 10:53.633 align:start position:15% line:84.67% size:72.5% This measures the grape sugar 10:53.766 --> 10:56.200 align:start position:20% line:79.33% size:62.5% which tells us how mature the grapes are. 10:56.333 --> 10:59.233 align:start position:17.5% line:79.33% size:65% And what we're going to do is hold this up to the light 10:59.366 --> 11:01.866 align:start position:27.5% line:84.67% size:47.5% and then adjust it. 11:02.000 --> 11:03.566 align:start position:10% line:84.67% size:80% And then you can see the bricks. 11:03.700 --> 11:05.033 align:start position:27.5% line:79.33% size:47.5% [Capri] That's like a view finder. 11:05.166 --> 11:06.433 align:start position:12.5% line:84.67% size:75% So, I'll have you take a look. 11:06.566 --> 11:08.233 align:start position:12.5% line:84.67% size:75% So, you're going to see a line 11:08.366 --> 11:11.266 align:start position:27.5% line:79.33% size:45% and that tells you the percentage of sugar. 11:13.400 --> 11:16.833 align:start position:27.5% line:79.33% size:45% All right, so what I'm seeing here 11:16.966 --> 11:20.800 align:start position:17.5% line:79.33% size:65% is it looks like it's like a half blue half white. 11:20.933 --> 11:21.966 align:start position:32.5% line:84.67% size:37.5% [Fred] Correct. 11:22.100 --> 11:23.966 align:start position:12.5% line:84.67% size:75% And the blue is over like, 18. 11:24.100 --> 11:25.200 align:start position:37.5% line:84.67% size:27.5% [Fred] Yes. 11:25.333 --> 11:26.900 align:start position:27.5% line:79.33% size:47.5% What does that mean in laymen's terms? 11:27.033 --> 11:29.966 align:start position:25% line:79.33% size:52.5% That means it's about 18 1/2 bricks. 11:30.100 --> 11:33.233 align:start position:15% line:79.33% size:72.5% So, we know that these grapes are not ready for picking. 11:33.366 --> 11:35.400 align:start position:22.5% line:79.33% size:55% [Capri] A dry Riesling  like this one, 11:35.533 --> 11:38.800 align:start position:25% line:79.33% size:50% should be harvested  between 20 and 23 bricks. 11:38.933 --> 11:41.033 align:start position:30% line:79.33% size:42.5% So, this cluster  is not quite ready. 11:42.033 --> 11:43.833 align:start position:30% line:79.33% size:40% The winery uses  machine harvesters 11:43.966 --> 11:45.766 align:start position:10% line:84.67% size:77.5% for the majority of the season. 11:45.900 --> 11:47.800 align:start position:25% line:79.33% size:50% But for this single  vineyard Riesling, 11:47.933 --> 11:50.900 align:start position:17.5% line:79.33% size:72.5% hand harvesting ensures that  only the highest quality grapes 11:51.033 --> 11:52.833 align:start position:12.5% line:84.67% size:75% are picked at the right time. 11:53.700 --> 11:56.800 align:start position:12.5% line:79.33% size:75% Just snip at the stem and then you can just kind of toss it in. 11:56.933 --> 11:57.866 align:start position:27.5% line:84.67% size:47.5% Toss it in the bin. 11:58.000 --> 11:58.966 align:start position:22.5% line:84.67% size:57.5% Snip at the stem, okay. 11:59.100 --> 12:00.800 align:start position:30% line:79.33% size:42.5% Snip at the stem. Look at you. 12:05.600 --> 12:09.200 align:start position:20% line:79.33% size:62.5% I can literally feel like this explosion of tartness 12:09.333 --> 12:10.966 align:start position:20% line:84.67% size:62.5% on the back of my tongue. 12:11.100 --> 12:14.233 align:start position:17.5% line:79.33% size:67.5% I don't think I've ever had a grape that good. 12:14.366 --> 12:17.166 align:start position:15% line:79.33% size:72.5% Probably because I've not had a grape directly off the vine. 12:17.300 --> 12:19.500 align:start position:40% line:79.33% size:22.5% But also, maybe I'm tasting the terroir. 12:19.633 --> 12:21.266 align:start position:12.5% line:84.67% size:75% Maybe I'm tasting the terroir. 12:21.400 --> 12:23.933 align:start position:30% line:79.33% size:40% So, we got four, five seeds here. 12:24.066 --> 12:26.000 align:start position:22.5% line:79.33% size:55% Some of them are brown and some of them are green. 12:26.133 --> 12:27.233 align:start position:30% line:84.67% size:42.5% Does that matter? 12:27.366 --> 12:31.600 align:start position:22.5% line:79.33% size:57.5% Yes, well the brown are showing that it's ripe grapes. 12:31.733 --> 12:34.833 align:start position:32.5% line:79.33% size:37.5% And the flavors that you're experiencing 12:34.966 --> 12:37.800 align:start position:27.5% line:79.33% size:47.5% will translate into wonderful flavors in the wine. 12:39.833 --> 12:41.933 align:start position:22.5% line:79.33% size:55% [Capri] After the ripe  grape clusters are harvested, 12:42.066 --> 12:45.133 align:start position:12.5% line:79.33% size:75% they're taken to a mechanical  sorting table where over-ripe 12:45.266 --> 12:46.766 align:start position:12.5% line:84.67% size:77.5% or damaged grapes are removed. 12:47.966 --> 12:50.266 align:start position:35% line:79.33% size:30% After that,  they're ready for "crush," 12:50.400 --> 12:51.533 align:start position:25% line:84.67% size:50% the winemakers term 12:51.666 --> 12:53.433 align:start position:20% line:79.33% size:62.5% for extracting the juice  from the fruit. 12:55.000 --> 12:57.333 align:start position:22.5% line:79.33% size:57.5% Using a machine called  a crusher destemmer, 12:57.466 --> 12:59.266 align:start position:20% line:84.67% size:60% the team at Dr. Frank's 12:59.400 --> 13:02.066 align:start position:15% line:79.33% size:72.5% removes the stems and leaves  from the clusters 13:02.200 --> 13:03.866 align:start position:22.5% line:79.33% size:57.5% after which the grapes  are pressed 13:04.000 --> 13:06.733 align:start position:22.5% line:79.33% size:55% and their juices sent  to the cellar for fermentation. 13:08.366 --> 13:10.400 align:start position:27.5% line:79.33% size:45% [Meaghan] A lot of stainless-steel tanks. 13:10.533 --> 13:12.600 align:start position:20% line:79.33% size:60% And that's because we do a lot of Riesling, 13:12.733 --> 13:14.100 align:start position:15% line:84.67% size:72.5% and we do aromatic varieties. 13:14.233 --> 13:16.233 align:start position:27.5% line:79.33% size:45% So, we really need a controlled fermentation. 13:16.366 --> 13:17.300 align:start position:45% line:84.67% size:12.5% Okay. 13:17.433 --> 13:19.433 align:start position:25% line:79.33% size:50% You know, so we need a really cool temperature 13:19.566 --> 13:22.233 align:start position:22.5% line:79.33% size:57.5% during the fermentation so that all of those aromas 13:22.366 --> 13:23.766 align:start position:27.5% line:79.33% size:47.5% don't just blow off with the heat-- 13:23.900 --> 13:24.833 align:start position:45% line:84.67% size:12.5% Okay. 13:24.966 --> 13:25.833 align:start position:17.5% line:84.67% size:65% --during the fermentation. 13:25.966 --> 13:27.300 align:start position:20% line:79.33% size:62.5% And so that's why you use stainless steel 13:27.433 --> 13:28.866 align:start position:15% line:84.67% size:72.5% as opposed to like, a barrel? 13:29.000 --> 13:30.100 align:start position:40% line:84.67% size:20% Correct. 13:30.233 --> 13:31.433 align:start position:25% line:79.33% size:52.5% Because I guess like, in my head, 13:31.566 --> 13:37.366 align:start position:12.5% line:79.33% size:77.5% when I think wine fermentation, I think wood barrel. 13:37.500 --> 13:39.666 align:start position:35% line:79.33% size:32.5% So basically, it's just an inert vessel. 13:39.800 --> 13:42.933 align:start position:22.5% line:79.33% size:55% So, we're just looking for the purity coming through 13:43.066 --> 13:44.366 align:start position:30% line:84.67% size:40% from that juice. 13:44.500 --> 13:45.700 align:start position:12.5% line:84.67% size:75% We're going to add some yeast. 13:45.833 --> 13:48.266 align:start position:15% line:79.33% size:72.5% The yeast is going to convert the sugar and the grape juice. 13:48.400 --> 13:49.366 align:start position:10% line:84.67% size:80% That's the fermentation process. 13:49.500 --> 13:51.633 align:start position:12.5% line:79.33% size:77.5% That's the fermentation process into alcohol. 13:51.766 --> 13:55.500 align:start position:17.5% line:79.33% size:65% You've thrown out a lot of stuff which makes me think like, 13:55.633 --> 13:58.700 align:start position:25% line:79.33% size:52.5% Dr. Konstantin Frank, I can see why you need a PhD 13:58.833 --> 14:00.633 align:start position:12.5% line:84.67% size:75% to run an operation like this. 14:00.766 --> 14:01.633 align:start position:37.5% line:84.67% size:25% I love it. 14:01.766 --> 14:04.400 align:start position:32.5% line:79.33% size:37.5% How do you know when something is ready 14:04.533 --> 14:05.666 align:start position:15% line:84.67% size:70% in the fermentation process? 14:05.800 --> 14:07.133 align:start position:17.5% line:84.67% size:67.5% Do you taste it throughout? 14:07.266 --> 14:08.133 align:start position:42.5% line:84.67% size:15% We do. 14:08.266 --> 14:09.900 align:start position:25% line:79.33% size:50% Yeah, and we're also testing the sugar 14:10.033 --> 14:11.333 align:start position:20% line:84.67% size:62.5% that's left in the juice. 14:11.466 --> 14:14.300 align:start position:17.5% line:79.33% size:65% So, it's really important, especially for our Rieslings, 14:14.433 --> 14:16.900 align:start position:27.5% line:79.33% size:45% because we do some sweeter styles of Riesling. 14:17.033 --> 14:18.333 align:start position:10% line:84.67% size:80% You have to be really fine-tuned 14:18.466 --> 14:20.266 align:start position:25% line:79.33% size:50% on when you're going to stop the fermentation. 14:20.400 --> 14:21.400 align:start position:45% line:84.67% size:12.5% Okay. 14:21.533 --> 14:24.233 align:start position:20% line:79.33% size:60% I'm really curious about what something tastes like 14:24.366 --> 14:26.833 align:start position:32.5% line:79.33% size:35% midway through this fermentation process. 14:26.966 --> 14:28.333 align:start position:37.5% line:79.33% size:27.5% Absolutely. Well, let's try some. 14:28.466 --> 14:29.466 align:start position:45% line:84.67% size:12.5% Okay. 14:29.600 --> 14:30.533 align:start position:25% line:79.33% size:50% And that's something that you would normally do. 14:30.666 --> 14:31.533 align:start position:45% line:79.33% size:10% Yes. Absolutely. 14:31.666 --> 14:32.533 align:start position:37.5% line:84.67% size:25% Every day. 14:32.666 --> 14:33.633 align:start position:27.5% line:84.67% size:45% [Capri] Every day. 14:33.766 --> 14:35.166 align:start position:45% line:84.67% size:10% Yep. 14:35.300 --> 14:37.533 align:start position:12.5% line:79.33% size:75% [Capri] Now I'm really curious about this. 14:38.866 --> 14:40.200 align:start position:30% line:79.33% size:42.5% If you're looking for the sugars-- 14:40.333 --> 14:41.266 align:start position:42.5% line:84.67% size:17.5% We are. 14:41.400 --> 14:43.300 align:start position:22.5% line:79.33% size:55% And we're also looking for particular flavors 14:43.433 --> 14:45.066 align:start position:27.5% line:84.67% size:45% and no off aromas. 14:46.466 --> 14:47.800 align:start position:25% line:84.67% size:52.5% [Meaghan] Here we go. 14:47.933 --> 14:49.600 align:start position:15% line:79.33% size:72.5% Okay, so you're going to have to walk me through this. 14:49.733 --> 14:51.800 align:start position:25% line:79.33% size:52.5% What am I looking for mid-fermentation? 14:51.933 --> 14:53.233 align:start position:12.5% line:84.67% size:77.5% I mean, it looks pretty cloudy. 14:53.366 --> 14:55.233 align:start position:30% line:79.33% size:40% So, like I said, I'm not sure about that, 14:55.366 --> 14:56.700 align:start position:15% line:84.67% size:72.5% but what are we looking for-- 14:56.833 --> 14:59.200 align:start position:32.5% line:79.33% size:37.5% You said you're looking for off aromas. 14:59.333 --> 15:00.500 align:start position:45% line:84.67% size:12.5% Yeah. 15:00.633 --> 15:03.466 align:start position:10% line:79.33% size:80% We're just looking to see if the fermentation needs anything. 15:03.600 --> 15:04.900 align:start position:32.5% line:79.33% size:35% So, throughout the fermentation 15:05.033 --> 15:07.466 align:start position:27.5% line:79.33% size:45% sometimes it needs a little bit of air. 15:07.600 --> 15:08.633 align:start position:22.5% line:84.67% size:57.5% It needs some nutrient. 15:08.766 --> 15:09.633 align:start position:27.5% line:84.67% size:47.5% It needs something. 15:09.766 --> 15:11.566 align:start position:25% line:79.33% size:52.5% And yeast is a living organism, right? 15:11.700 --> 15:12.600 align:start position:35% line:84.67% size:32.5% That's right. 15:12.733 --> 15:13.600 align:start position:32.5% line:84.67% size:37.5% So, it changes. 15:13.733 --> 15:14.800 align:start position:45% line:84.67% size:10% Yes. 15:14.933 --> 15:16.400 align:start position:17.5% line:79.33% size:67.5% And it sounds like you need to change the chemistry 15:16.533 --> 15:18.633 align:start position:22.5% line:79.33% size:55% depending on what mood the yeast is in. 15:18.766 --> 15:19.766 align:start position:25% line:84.67% size:52.5% That's exactly right. 15:19.900 --> 15:21.100 align:start position:20% line:84.67% size:62.5% Alright, I'm catching on. 15:21.233 --> 15:22.400 align:start position:30% line:84.67% size:40% All right, so... 15:22.533 --> 15:24.900 align:start position:25% line:79.33% size:52.5% I don't think I smell anything off. 15:25.033 --> 15:26.933 align:start position:15% line:79.33% size:72.5% Yes, it smells really fruity, really fresh. 15:27.066 --> 15:28.000 align:start position:45% line:84.67% size:10% Yep. 15:28.133 --> 15:29.533 align:start position:22.5% line:79.33% size:55% And I see a little bit of bubble in that. 15:29.666 --> 15:31.633 align:start position:12.5% line:84.67% size:75% Yes, that's the carbon dioxide 15:31.766 --> 15:33.200 align:start position:22.5% line:79.33% size:57.5% which is the by-product of fermentation. 15:33.333 --> 15:34.500 align:start position:45% line:84.67% size:12.5% Okay. 15:34.633 --> 15:37.266 align:start position:22.5% line:79.33% size:55% And it's going to blow right off but it is present. 15:37.933 --> 15:38.933 align:start position:40% line:84.67% size:20% Oh, yum. 15:39.066 --> 15:40.866 align:start position:17.5% line:84.67% size:65% I am pleasantly surprised. 15:41.300 --> 15:42.466 align:start position:27.5% line:84.67% size:47.5% It's a little tart. 15:42.600 --> 15:43.500 align:start position:35% line:84.67% size:30% Very fruity. 15:43.633 --> 15:44.500 align:start position:17.5% line:84.67% size:67.5% Yeah, it's tart and fruity. 15:44.633 --> 15:45.500 align:start position:45% line:84.67% size:10% Yes. 15:45.633 --> 15:46.933 align:start position:15% line:79.33% size:70% It's still a little bit like the juice. 15:47.066 --> 15:48.000 align:start position:30% line:84.67% size:40% [Meaghan] It is. 15:48.133 --> 15:50.033 align:start position:15% line:79.33% size:70% So, if you were to just have a fruit juice-- 15:50.166 --> 15:51.600 align:start position:32.5% line:79.33% size:35% it would taste a little bit more like this. 15:51.733 --> 15:54.566 align:start position:17.5% line:79.33% size:67.5% And it does have more sugar so I guess we're not there yet. 15:54.700 --> 15:55.733 align:start position:25% line:84.67% size:50% We're not there yet. 15:55.866 --> 15:56.866 align:start position:25% line:84.67% size:50% We're getting there. 15:57.000 --> 15:58.066 align:start position:15% line:84.67% size:70% And do I get to try anymore? 15:58.200 --> 15:59.200 align:start position:37.5% line:84.67% size:27.5% Absolutely. 15:59.333 --> 16:00.866 align:start position:12.5% line:84.67% size:77.5% Yeah, let's definitely try some 16:01.000 --> 16:03.433 align:start position:12.5% line:79.33% size:75% throughout maybe further along in this process. 16:05.333 --> 16:07.433 align:start position:12.5% line:79.33% size:75% [Capri] After about six months  of fermentation, 16:07.566 --> 16:09.933 align:start position:25% line:79.33% size:52.5% the wine is finished  and ready to pour. 16:10.800 --> 16:12.466 align:start position:20% line:84.67% size:60% These are all same grade 16:12.600 --> 16:14.200 align:start position:25% line:79.33% size:52.5% but totally different manifestations. 16:14.333 --> 16:15.200 align:start position:27.5% line:84.67% size:47.5% Walk me through it. 16:15.333 --> 16:16.566 align:start position:37.5% line:84.67% size:27.5% Absolutely. 16:16.700 --> 16:18.800 align:start position:15% line:79.33% size:72.5% So, we're going to start with one of our sparkling Rieslings. 16:18.933 --> 16:21.666 align:start position:10% line:79.33% size:80% Sparkling is one of my favorites in general in life. 16:21.800 --> 16:22.666 align:start position:42.5% line:84.67% size:17.5% Cheers. 16:22.800 --> 16:23.933 align:start position:42.5% line:84.67% size:17.5% Cheers. 16:27.500 --> 16:28.833 align:start position:30% line:84.67% size:42.5% Oh, that's yummy. 16:28.966 --> 16:30.633 align:start position:30% line:79.33% size:40% So, this is made in the traditional method. 16:30.766 --> 16:32.266 align:start position:20% line:84.67% size:60% So, Méthode Champenoise, 16:32.400 --> 16:34.166 align:start position:25% line:79.33% size:52.5% and you get that same kind of apple flavor 16:34.300 --> 16:35.433 align:start position:12.5% line:79.33% size:75% and aroma that we were tasting in the fermentation. 16:35.566 --> 16:36.433 align:start position:32.5% line:84.67% size:35% Wait a minute. 16:36.566 --> 16:37.600 align:start position:27.5% line:84.67% size:47.5% I was going to say, 16:37.733 --> 16:39.133 align:start position:20% line:79.33% size:62.5% so this is the thing that we taste mid-fermentation? 16:39.266 --> 16:40.300 align:start position:45% line:84.67% size:10% Yes. 16:40.433 --> 16:42.866 align:start position:22.5% line:79.33% size:55% So, that is during our primary fermentation point. 16:43.000 --> 16:45.366 align:start position:12.5% line:79.33% size:77.5% So, in order to make this style of sparkling wine, 16:45.500 --> 16:46.833 align:start position:12.5% line:84.67% size:75% we actually have to go through 16:46.966 --> 16:49.866 align:start position:30% line:79.33% size:42.5% and actually make a dry table wine first. 16:50.000 --> 16:53.600 align:start position:20% line:79.33% size:62.5% And then once we do that, we bottle it in very thick glass 16:53.733 --> 16:55.600 align:start position:15% line:79.33% size:72.5% because that is going to have to go through 16:55.733 --> 16:57.000 align:start position:20% line:84.67% size:62.5% a secondary fermentation. 16:57.133 --> 16:58.666 align:start position:32.5% line:79.33% size:35% So that's what keeps it sparkling? 16:58.800 --> 16:59.900 align:start position:35% line:84.67% size:32.5% That's right. 17:00.033 --> 17:03.166 align:start position:15% line:79.33% size:72.5% So, the next wine is actually the wine that we sampled, 17:03.300 --> 17:04.566 align:start position:17.5% line:84.67% size:67.5% the grapes in the vineyard. 17:04.700 --> 17:06.066 align:start position:25% line:84.67% size:50% So, this is Eugenia. 17:06.200 --> 17:07.633 align:start position:15% line:79.33% size:72.5% It's one of our single veneer dry Rieslings. 17:07.766 --> 17:09.233 align:start position:22.5% line:79.33% size:57.5% Eugenia and that's your great grandmother. 17:09.366 --> 17:10.333 align:start position:22.5% line:84.67% size:57.5% Great grandmother, yes. 17:10.466 --> 17:11.533 align:start position:15% line:84.67% size:72.5% Yeah, the wife of Konstantin. 17:11.666 --> 17:12.633 align:start position:20% line:84.67% size:60% Oh, that warms my heart. 17:12.766 --> 17:13.766 align:start position:12.5% line:84.67% size:75% Okay, we're going to try this. 17:13.900 --> 17:15.166 align:start position:35% line:79.33% size:30% It's for all the great grandmothers, right? 17:15.300 --> 17:16.233 align:start position:35% line:79.33% size:30% It's for all the great grandmothers, 17:16.366 --> 17:17.400 align:start position:37.5% line:84.67% size:25% all right. 17:19.533 --> 17:20.600 align:start position:22.5% line:84.67% size:57.5% Oh, that's also lovely. 17:20.733 --> 17:22.266 align:start position:17.5% line:84.67% size:67.5% It is a little bit sweeter. 17:22.400 --> 17:23.300 align:start position:40% line:84.67% size:20% Hmm huh. 17:23.433 --> 17:25.266 align:start position:17.5% line:84.67% size:65% But it's not overly sweet. 17:25.400 --> 17:26.533 align:start position:42.5% line:84.67% size:17.5% Mmm-mm. 17:26.666 --> 17:28.266 align:start position:15% line:79.33% size:70% It's got that bright acidity and it's got that freshness. 17:28.400 --> 17:29.366 align:start position:45% line:84.67% size:12.5% Yeah. 17:29.500 --> 17:31.066 align:start position:27.5% line:79.33% size:45% And you even taste almost like a mineral focus. 17:31.200 --> 17:33.933 align:start position:22.5% line:84.67% size:55% Yes, it's the terroir. 17:34.066 --> 17:34.933 align:start position:30% line:84.67% size:42.5% It's the terroir. 17:35.066 --> 17:36.233 align:start position:27.5% line:79.33% size:45% So now I'm putting all the pieces together. 17:36.366 --> 17:37.533 align:start position:45% line:84.67% size:10% Yes. 17:37.666 --> 17:40.133 align:start position:10% line:79.33% size:80% The final is actually one of our dessert styles of Riesling. 17:40.266 --> 17:41.966 align:start position:27.5% line:79.33% size:47.5% So, if you remember in the vineyard, 17:42.100 --> 17:43.300 align:start position:12.5% line:84.67% size:75% and also on the sorting table, 17:43.433 --> 17:46.066 align:start position:12.5% line:79.33% size:77.5% we saw those grapes that almost were turning into raisins. 17:46.200 --> 17:47.266 align:start position:45% line:84.67% size:10% Yes. 17:47.400 --> 17:50.600 align:start position:25% line:79.33% size:50% So, they're affected by a rot that occurs naturally, 17:50.733 --> 17:52.133 align:start position:15% line:84.67% size:72.5% it's called Botrytis cinerea. 17:52.266 --> 17:54.633 align:start position:12.5% line:84.67% size:77.5% It's a noble rot, and this wine 17:54.766 --> 17:57.333 align:start position:22.5% line:79.33% size:55% actually has a portion of those raisin grapes inside. 17:57.466 --> 17:58.533 align:start position:30% line:84.67% size:40% Oh, interesting. 17:58.666 --> 17:59.533 align:start position:25% line:84.67% size:52.5% They are a noble rot. 17:59.666 --> 18:00.800 align:start position:37.5% line:79.33% size:27.5% Why do they call them a noble rot? 18:00.933 --> 18:04.333 align:start position:22.5% line:79.33% size:55% Yeah, it's just a very sought-after sort of way 18:04.466 --> 18:05.700 align:start position:25% line:84.67% size:52.5% to make dessert wine. 18:05.833 --> 18:08.800 align:start position:15% line:79.33% size:72.5% You know, going back hundreds of years in Germany and France, 18:08.933 --> 18:11.166 align:start position:17.5% line:79.33% size:67.5% it's how they make the most prized dessert wines 18:11.300 --> 18:12.266 align:start position:32.5% line:84.67% size:37.5% from the world. 18:12.400 --> 18:14.100 align:start position:12.5% line:79.33% size:77.5% And it's changing the chemistry of the grapes. 18:14.233 --> 18:16.333 align:start position:15% line:79.33% size:72.5% You're increasing the acidity and the sugar. 18:16.466 --> 18:17.333 align:start position:40% line:84.67% size:22.5% Oh, okay. 18:17.466 --> 18:18.333 align:start position:27.5% line:84.67% size:45% And adding flavor. 18:18.466 --> 18:20.000 align:start position:32.5% line:79.33% size:35% So, it's like, nature's way of doing it 18:20.133 --> 18:21.500 align:start position:22.5% line:84.67% size:57.5% in advance on the vine. 18:21.633 --> 18:23.100 align:start position:27.5% line:84.67% size:45% Yes, let's try it. 18:25.666 --> 18:27.400 align:start position:27.5% line:79.33% size:45% Mmm, that is nice. That is nice. 18:27.533 --> 18:28.666 align:start position:15% line:84.67% size:72.5% It's sweet but not too sweet. 18:28.800 --> 18:29.800 align:start position:35% line:79.33% size:32.5% That's right. Yep. Very tropical. 18:29.933 --> 18:31.200 align:start position:25% line:84.67% size:50% That is really good. 18:31.333 --> 18:34.733 align:start position:32.5% line:79.33% size:37.5% You really have an incredible legacy here. 18:34.866 --> 18:36.166 align:start position:17.5% line:84.67% size:67.5% Thank you very much, Capri. 18:36.300 --> 18:37.500 align:start position:15% line:79.33% size:72.5% And it's wonderful to see you continuing it on. 18:37.633 --> 18:38.600 align:start position:30% line:79.33% size:40% I know that your great grandparents 18:38.733 --> 18:39.833 align:start position:27.5% line:79.33% size:47.5% would be absolutely proud of you. 18:39.966 --> 18:41.133 align:start position:32.5% line:84.67% size:35% Oh, thank you. 18:41.266 --> 18:42.733 align:start position:17.5% line:79.33% size:67.5% And everything you put into every bottle and every glass. 18:42.866 --> 18:43.833 align:start position:37.5% line:84.67% size:27.5% So, cheers. 18:43.966 --> 18:45.133 align:start position:20% line:79.33% size:62.5% Thank you so much, Capri. You have to come back. 18:45.266 --> 18:46.366 align:start position:22.5% line:84.67% size:55% To the next 100 years. 18:46.500 --> 18:48.000 align:start position:35% line:79.33% size:32.5% That's right. The next 100 years. 18:49.466 --> 18:51.700 align:start position:20% line:79.33% size:62.5% [Capri] Grape berries are  the most recognizable product 18:51.833 --> 18:52.900 align:start position:35% line:84.67% size:32.5% of the vine, 18:53.033 --> 18:54.700 align:start position:20% line:79.33% size:62.5% but they're not the only  part of the plant 18:54.833 --> 18:57.133 align:start position:35% line:79.33% size:32.5% with beloved  culinary traditions. 18:58.166 --> 18:59.433 align:start position:15% line:84.67% size:70% Beth and Mohammad Alfayad's 18:59.566 --> 19:02.966 align:start position:10% line:79.33% size:80% Rochester restaurant, Levantine,  serves cuisine 19:03.100 --> 19:06.233 align:start position:22.5% line:79.33% size:57.5% inspired by Mohammad's  home country of Syria. 19:06.366 --> 19:10.200 align:start position:10% line:79.33% size:80% Yalenji, are rolled grape leaves  brined in water and salt 19:10.333 --> 19:11.600 align:start position:17.5% line:84.67% size:67.5% and stuffed with a filling 19:11.733 --> 19:15.233 align:start position:22.5% line:79.33% size:55% of rice, fresh herbs,  lemon and vegetables 19:15.366 --> 19:18.133 align:start position:12.5% line:79.33% size:77.5% and are a favorite of Mohammad  and his mother Entesar. 19:21.166 --> 19:23.233 align:start position:17.5% line:79.33% size:65% I know the restaurant that you have is Levatine's, right? 19:23.366 --> 19:24.366 align:start position:30% line:84.67% size:40% Levatine's, yes. 19:24.500 --> 19:25.500 align:start position:25% line:84.67% size:50% What does that mean? 19:25.633 --> 19:27.000 align:start position:15% line:84.67% size:72.5% What is the connection there? 19:27.133 --> 19:28.633 align:start position:17.5% line:84.67% size:67.5% Yeah, so it took us a while 19:28.766 --> 19:31.033 align:start position:25% line:79.33% size:52.5% to decide on the name for our restaurant. 19:31.166 --> 19:34.300 align:start position:15% line:79.33% size:72.5% But one of the things that we kept coming back to was the idea 19:34.433 --> 19:39.033 align:start position:12.5% line:79.33% size:75% that all of the borders in the Middle East are relatively new 19:39.166 --> 19:43.066 align:start position:12.5% line:79.33% size:75% compared to the history of the cuisine and the culture there. 19:43.200 --> 19:46.700 align:start position:17.5% line:79.33% size:65% So, we decided that paying homage to the name of the region 19:46.833 --> 19:48.233 align:start position:22.5% line:84.67% size:55% was the best way to go 19:48.366 --> 19:50.066 align:start position:32.5% line:79.33% size:35% to acknowledge that we're pulling in 19:50.200 --> 19:51.933 align:start position:32.5% line:79.33% size:35% a long history of cooking traditions 19:52.066 --> 19:53.600 align:start position:15% line:84.67% size:70% that extend past the borders 19:53.733 --> 19:55.266 align:start position:30% line:79.33% size:42.5% that were created in the last century. 19:55.400 --> 19:56.600 align:start position:42.5% line:79.33% size:15% Right. I love that inclusiveness. 19:56.733 --> 20:02.400 align:start position:12.5% line:79.33% size:75% Now, I have to go back because I know you've learned so much 20:02.533 --> 20:04.233 align:start position:35% line:79.33% size:32.5% from your mom and in the last two seconds, 20:04.366 --> 20:06.700 align:start position:12.5% line:79.33% size:75% I've learned that I'm doing it all wrong from your mom. 20:06.833 --> 20:08.733 align:start position:25% line:79.33% size:50% So, would you please show me again? 20:08.866 --> 20:11.166 align:start position:10% line:84.67% size:80% I'm like, here I am doing what-- 20:11.300 --> 20:12.900 align:start position:30% line:79.33% size:42.5% I don't even know what I'm doing. 20:13.033 --> 20:14.800 align:start position:17.5% line:84.67% size:67.5% So, show me what I'm doing. 20:14.933 --> 20:19.933 align:start position:22.5% line:79.33% size:57.5% [Entesar] These, face-- I need these face up. 20:20.066 --> 20:21.633 align:start position:40% line:79.33% size:20% Face up, that's where the stems are. 20:21.766 --> 20:22.700 align:start position:32.5% line:84.67% size:37.5% [Entesar] Yeah. 20:22.833 --> 20:23.866 align:start position:27.5% line:84.67% size:47.5% So, the rough side. 20:24.000 --> 20:26.166 align:start position:20% line:79.33% size:60% [Entesar] I put the rice like a line. 20:26.300 --> 20:28.566 align:start position:17.5% line:79.33% size:67.5% [Capri] Fold in and fold in those leaves. 20:28.700 --> 20:30.600 align:start position:37.5% line:84.67% size:25% In and up. 20:30.733 --> 20:31.900 align:start position:30% line:84.67% size:40% [Entesar] Tight. 20:32.033 --> 20:34.033 align:start position:32.5% line:79.33% size:35% [Capri] Tight. Okay. 20:34.166 --> 20:35.333 align:start position:15% line:84.67% size:72.5% And you make it look so easy. 20:35.466 --> 20:38.333 align:start position:17.5% line:79.33% size:65% So, we roll these and then how long do you have to wait 20:38.466 --> 20:39.833 align:start position:25% line:84.67% size:52.5% or how long do they-- 20:39.966 --> 20:42.933 align:start position:25% line:79.33% size:50% Sometimes I can cook in the evening, 20:43.066 --> 20:48.033 align:start position:20% line:79.33% size:60% maybe sometimes morning, to be cold. 20:48.166 --> 20:49.200 align:start position:32.5% line:84.67% size:37.5% How many hours? 20:49.333 --> 20:51.233 align:start position:27.5% line:84.67% size:47.5% Maybe four or five. 20:51.366 --> 20:53.566 align:start position:20% line:79.33% size:60% So, I got to start early in the morning. 20:53.700 --> 20:54.666 align:start position:45% line:84.67% size:12.5% Yeah. 20:55.600 --> 20:56.466 align:start position:45% line:84.67% size:12.5% Yeah. 20:56.600 --> 20:58.900 align:start position:25% line:79.33% size:50% It's the part I miss when I sleep in. 20:59.033 --> 21:03.033 align:start position:30% line:79.33% size:42.5% They wake up and, oh, a nice smell. 21:03.166 --> 21:04.333 align:start position:25% line:84.67% size:52.5% What are you cooking? 21:04.466 --> 21:07.633 align:start position:15% line:79.33% size:72.5% That's the easiest way to get somebody out of bed, right? 21:07.766 --> 21:11.633 align:start position:25% line:79.33% size:52.5% You smell that smell, and they're going to be excited. 21:12.833 --> 21:14.866 align:start position:27.5% line:79.33% size:45% [Mohammad] We have drained the filling 21:15.000 --> 21:18.566 align:start position:20% line:79.33% size:62.5% from the cold nice juices we cooked 21:18.700 --> 21:20.800 align:start position:30% line:79.33% size:42.5% like lemon juice, pomegranate, molasses. 21:20.933 --> 21:22.900 align:start position:25% line:79.33% size:50% We going to use that in the broth. 21:23.033 --> 21:23.900 align:start position:35% line:84.67% size:32.5% [Capri] Okay. 21:24.033 --> 21:27.900 align:start position:22.5% line:84.67% size:57.5% With some tomato sauce. 21:28.033 --> 21:32.133 align:start position:20% line:79.33% size:62.5% And we're going to put it in like a pot. 21:32.266 --> 21:35.533 align:start position:12.5% line:79.33% size:75% Have some weight on it because when it's cooking and boiling, 21:35.666 --> 21:41.166 align:start position:12.5% line:79.33% size:75% you'll be risking it to reopen and release all the rice. 21:41.333 --> 21:42.400 align:start position:25% line:84.67% size:50% You don't want that. 21:42.533 --> 21:44.000 align:start position:12.5% line:79.33% size:75% [Mohammad] So, you got to have some weight on top. 21:44.133 --> 21:46.766 align:start position:20% line:79.33% size:60% And then you just put it on low heat four hours 21:46.900 --> 21:49.533 align:start position:22.5% line:84.67% size:57.5% and it should be ready. 21:49.666 --> 21:50.733 align:start position:40% line:84.67% size:22.5% Good job. 21:54.400 --> 21:59.066 align:start position:17.5% line:79.33% size:67.5% Now, what are your earliest memories of making this dish. 21:59.200 --> 22:01.200 align:start position:15% line:84.67% size:72.5% Did you all make it together? 22:01.333 --> 22:06.833 align:start position:25% line:79.33% size:52.5% Always my grandmother taught me, you have to do it. 22:09.066 --> 22:10.666 align:start position:30% line:79.33% size:42.5% I was not allowed to be in the kitchen. 22:10.800 --> 22:11.666 align:start position:37.5% line:84.67% size:27.5% [Capri] No? 22:11.800 --> 22:12.933 align:start position:30% line:84.67% size:40% I forced my way. 22:13.066 --> 22:14.000 align:start position:20% line:84.67% size:62.5% And you own a restaurant. 22:14.133 --> 22:16.966 align:start position:35% line:79.33% size:32.5% She was like, no that's not your place. 22:17.100 --> 22:19.533 align:start position:20% line:84.67% size:62.5% Just focus on your study. 22:19.666 --> 22:21.400 align:start position:12.5% line:84.67% size:75% And I was like, so interested. 22:21.533 --> 22:25.166 align:start position:10% line:79.33% size:80% Like, I see the raw ingredients, and for a little kid, 22:25.300 --> 22:26.866 align:start position:22.5% line:84.67% size:57.5% to me, it's like magic. 22:27.000 --> 22:27.866 align:start position:40% line:84.67% size:22.5% Oh, yeah. 22:28.000 --> 22:29.166 align:start position:30% line:84.67% size:40% But how can we-- 22:29.300 --> 22:31.933 align:start position:27.5% line:79.33% size:45% Like, these leaves taste so good. 22:32.066 --> 22:34.766 align:start position:25% line:79.33% size:50% I just want to learn all the secrets. 22:34.900 --> 22:36.266 align:start position:17.5% line:84.67% size:67.5% [Capri] What did you learn? 22:36.400 --> 22:37.733 align:start position:12.5% line:84.67% size:75% I was a good student, I think. 22:37.866 --> 22:38.833 align:start position:45% line:84.67% size:12.5% Yeah. 22:38.966 --> 22:41.366 align:start position:27.5% line:79.33% size:47.5% So, my mom finally, eventually, 22:41.500 --> 22:44.900 align:start position:25% line:79.33% size:52.5% let me in the kitchen and we were good team. 22:45.033 --> 22:46.133 align:start position:27.5% line:84.67% size:45% I love that story. 22:46.266 --> 22:47.833 align:start position:27.5% line:84.67% size:45% I love that story. 22:49.766 --> 22:51.433 align:start position:17.5% line:79.33% size:65% [Capri] The rolled Yalenji  are lined up 22:51.566 --> 22:53.666 align:start position:35% line:79.33% size:32.5% inside a pot  on top of vegetables 22:53.800 --> 22:55.100 align:start position:17.5% line:84.67% size:65% before being weighed down 22:55.233 --> 22:56.933 align:start position:10% line:84.67% size:77.5% and submerged into tomato sauce 22:57.066 --> 22:59.366 align:start position:22.5% line:79.33% size:57.5% for four to five hours  of simmering. 23:01.633 --> 23:04.000 align:start position:27.5% line:79.33% size:47.5% Entesar along with  Mohammad's father, Fayad, 23:04.133 --> 23:05.700 align:start position:10% line:84.67% size:77.5% immigrated to the United States 23:05.833 --> 23:08.266 align:start position:27.5% line:79.33% size:45% just weeks before  the COVID-19 pandemic 23:08.400 --> 23:10.233 align:start position:15% line:84.67% size:72.5% nearly halted global travel. 23:10.466 --> 23:11.600 align:start position:32.5% line:84.67% size:37.5% You guys ready? 23:12.933 --> 23:14.433 align:start position:27.5% line:79.33% size:42.5% [Capri] A sizable  platter of Yalenji 23:14.566 --> 23:17.833 align:start position:15% line:79.33% size:70% occupies a central place on  the table for this family meal 23:18.833 --> 23:21.200 align:start position:10% line:79.33% size:77.5% with Mohammad's brother, Muham,  and Beth's parents, 23:21.333 --> 23:22.866 align:start position:20% line:84.67% size:60% Patty and Tom, joining. 23:24.433 --> 23:25.533 align:start position:37.5% line:79.33% size:25% [Mohammad] Just one last thing 23:25.666 --> 23:28.100 align:start position:35% line:79.33% size:30% is a drizzle of pomegranate molasses. 23:28.233 --> 23:29.600 align:start position:40% line:84.67% size:22.5% Oh, whoa. 23:29.733 --> 23:31.233 align:start position:20% line:84.67% size:62.5% Makes all the difference. 23:31.966 --> 23:34.333 align:start position:12.5% line:79.33% size:75% We call this like the ultimate Levantine comfort food. 23:37.733 --> 23:42.333 align:start position:25% line:79.33% size:52.5% Mmm, the pomegranate, which is the molasses, 23:42.466 --> 23:46.266 align:start position:20% line:79.33% size:60% is the pomegranate juice and the pomegranates 23:46.400 --> 23:49.600 align:start position:12.5% line:79.33% size:75% are bringing out the freshness of the mint to me, 23:49.733 --> 23:50.800 align:start position:25% line:84.67% size:50% which is just great. 23:50.933 --> 23:52.933 align:start position:27.5% line:79.33% size:45% And it's got to be just really special, 23:53.066 --> 23:56.200 align:start position:12.5% line:79.33% size:75% the fact that you all are able to eat like this so frequently. 23:56.333 --> 23:58.233 align:start position:32.5% line:84.67% size:35% How was that-- 23:58.366 --> 24:02.200 align:start position:17.5% line:79.33% size:67.5% How did you all cope during that time apart as a family? 24:02.333 --> 24:06.766 align:start position:30% line:79.33% size:40% The food is such a great connection to me 24:06.900 --> 24:08.366 align:start position:22.5% line:84.67% size:57.5% like with the memories. 24:08.500 --> 24:13.133 align:start position:22.5% line:79.33% size:57.5% It reminds me of my mom and time we spend together. 24:13.266 --> 24:18.133 align:start position:20% line:79.33% size:60% Also, I feel like I want to share it with Rochester. 24:18.266 --> 24:21.933 align:start position:20% line:79.33% size:62.5% And anybody that comes to my restaurant could experience 24:22.066 --> 24:24.366 align:start position:30% line:79.33% size:42.5% all these flavors that I grew up with. 24:25.033 --> 24:27.933 align:start position:15% line:79.33% size:70% You all grew up here, right, in upstate New York? 24:28.066 --> 24:29.200 align:start position:42.5% line:84.67% size:15% Right. 24:29.333 --> 24:31.700 align:start position:20% line:79.33% size:60% And I would suspect this might be a little bit different 24:31.833 --> 24:32.900 align:start position:12.5% line:84.67% size:75% than maybe some of the cuisine 24:33.033 --> 24:34.300 align:start position:25% line:79.33% size:52.5% that you were used to growing up. 24:34.433 --> 24:37.100 align:start position:45% line:79.33% size:10% Yes. Quite a bit. 24:37.233 --> 24:38.400 align:start position:27.5% line:84.67% size:45% This is authentic. 24:38.533 --> 24:41.100 align:start position:12.5% line:79.33% size:77.5% I mean, there is Middle Eastern restaurants here in town 24:41.233 --> 24:43.133 align:start position:12.5% line:84.67% size:75% but they're nothing like this. 24:43.266 --> 24:44.233 align:start position:45% line:84.67% size:12.5% Yeah. 24:44.366 --> 24:47.266 align:start position:15% line:84.67% size:72.5% I grew up in an Irish family. 24:47.400 --> 24:49.633 align:start position:32.5% line:79.33% size:37.5% It was strictly meat and potatoes. 24:49.766 --> 24:54.100 align:start position:15% line:79.33% size:72.5% My dad lived with us but more and more since we've retired, 24:54.233 --> 24:58.100 align:start position:17.5% line:79.33% size:67.5% we've watched cooking shows and we appreciate good food. 24:58.233 --> 24:59.266 align:start position:35% line:84.67% size:32.5% You're right. 24:59.400 --> 25:02.166 align:start position:22.5% line:79.33% size:55% People are recognizing that they want to experience 25:02.300 --> 25:05.000 align:start position:15% line:79.33% size:70% all different types of foods regardless of their background. 25:05.133 --> 25:06.633 align:start position:27.5% line:79.33% size:47.5% Whether you grew up with meat and potatoes 25:06.766 --> 25:09.500 align:start position:32.5% line:79.33% size:35% or you grew up eating grape leaves 25:09.633 --> 25:12.266 align:start position:17.5% line:79.33% size:67.5% as part of your family meal every night 25:12.400 --> 25:14.100 align:start position:15% line:84.67% size:72.5% or your birthday celebration. 25:14.233 --> 25:16.033 align:start position:22.5% line:84.67% size:55% At the end of the day, 25:16.166 --> 25:19.366 align:start position:25% line:79.33% size:52.5% we all can understand one another so much better 25:19.500 --> 25:21.666 align:start position:30% line:79.33% size:42.5% when we can enjoy each other's food. 25:21.800 --> 25:22.866 align:start position:27.5% line:84.67% size:45% Thank you so much. 25:23.000 --> 25:24.066 align:start position:10% line:84.67% size:80% I'm going to continue to dig in. 25:24.200 --> 25:25.166 align:start position:25% line:84.67% size:52.5% Thank you for coming. 25:25.300 --> 25:26.266 align:start position:37.5% line:84.67% size:25% Thank you. 25:27.933 --> 25:29.266 align:start position:10% line:84.67% size:80% [Capri] Here in upstate New York 25:29.400 --> 25:32.433 align:start position:20% line:79.33% size:62.5% the autumn grape harvest  remains a celebrated tradition 25:32.566 --> 25:34.033 align:start position:10% line:84.67% size:77.5% in which generational knowledge 25:34.166 --> 25:35.866 align:start position:35% line:79.33% size:30% blends with  modern innovation 25:36.000 --> 25:38.566 align:start position:30% line:79.33% size:42.5% to create unique  vintages each year. 25:38.700 --> 25:40.733 align:start position:15% line:10% size:70% From the concord grape pies  of Naples 25:40.866 --> 25:43.466 align:start position:12.5% line:10% size:75% to the mineral rich Rieslings  of the Finger Lakes, 25:43.600 --> 25:47.400 align:start position:10% line:10% size:77.5% the region's terroir is present  in every bite and sip. 25:50.233 --> 25:51.900 align:start position:15% line:10% size:72.5% Creating a tapestry of taste 25:52.033 --> 25:54.166 align:start position:22.5% line:10% size:55% reflecting the people  who call it home. 25:54.966 --> 25:56.166 align:start position:15% line:10% size:72.5% But why take my word for it, 25:56.300 --> 25:58.666 align:start position:10% line:10% size:77.5% when you can come experience it  for yourself. 26:00.066 --> 26:01.900 align:start position:22.5% line:10% size:55% America The Bountiful 26:02.033 --> 26:04.433 align:start position:17.5% line:10% size:67.5% is waiting for you and me. 26:06.366 --> 26:09.366 align:start position:17.5% line:10% size:67.5% For more information visit  Americathebountifulshow.com. 26:14.066 --> 26:15.666 align:start position:15% line:79.33% size:72.5% [announcer] America's farmers  have nourished us 26:15.800 --> 26:17.133 align:start position:30% line:84.67% size:42.5% for generations, 26:17.266 --> 26:19.666 align:start position:25% line:79.33% size:50% but today they face  unprecedented challenges. 26:20.966 --> 26:23.133 align:start position:20% line:79.33% size:60% American Farmland Trust  works with farmers 26:23.266 --> 26:25.800 align:start position:22.5% line:79.33% size:55% to help save the land  that sustains us. 26:25.933 --> 26:28.566 align:start position:25% line:10% size:52.5% Together we can work  to keep America bountiful.